Beef Brown Rice Stew
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cups |
onions
sliced |
|
| 1 | teaspoon |
allspice
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
black pepper
|
|
| 8 | ounces |
beef chuck
fat removed, chunked |
|
| 6 | cups |
water
|
|
| 28 | ounces |
tomatoes, canned
|
|
| 1 ¼ | cups |
long grain rice
|
|
| 3 | each |
beef bouillon cubes
|
*
|
| 10 | ounces |
green beans
frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 473 | ml |
onions
sliced |
|
| 5 | ml |
allspice
|
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
black pepper
|
|
| 231.2 | ml/g |
beef chuck
fat removed, chunked |
|
| 1.4 | l |
water
|
|
| 809.2 | ml/g |
tomatoes, canned
|
|
| 296 | ml |
long grain rice
|
|
| 3 | each |
beef bouillon cubes
|
*
|
| 289 | ml/g |
green beans
frozen |
|
Directions
Heat oven to 350℉ (180℃).
Heat oil in a 4-quart Dutch oven over medium heat.
Add onions and cook, stirring often, 7 minutes until translucent.
Add spices and meat.
Cook 5 to 6 minutes stirring 2 or 3 times. Stir in water, tomatoes, rice and bouillon cubes.
Bring to a boil. Cover and bake for 1 to 1¼ hours until rice and meat are tender.
Stir in green beans.
Cover.
Bake 10 more minutes until green beans are tender.
